Whole Grain Bread
Dissolve the yeast in 500 ml (approximately 2 cups) lukewarm water. Combine the flour and salt in a mixing bowl, add the dissolved yeast, oil and corn syrup and knead with the dough hook attachment until smooth, adding a little warm water or flour if necessary. Cover and let rise for about 45 minutes in a warm place.
Transfer the dough to a floured work surface and knead in 1/2 the sunflower seeds, flax seeds and sesame seeds. Shape into a log. Grease a loaf pan. Place the dough in the pan and sprinkle with the remaining seeds. Brush with lukewarm water, make a slit in the top, cover and let rise again for about 15 minutes.
Preheat the oven to 210°C (approximately 425°F).
Bake the bread for about 60 minutes, or until the bottom sounds hollow when tapped. Remove from the mold and let cool on a wire rack.